Creole Black Beans N Sausage
Embark on a flavor-packed journey to the heart of Louisiana with this hearty Creole Black Beans N Sausage recipe! Featuring tender, slow-simmered black beans infused with smoky sausage, aromatic vegetables like onion, green bell pepper, and celery, and a bold medley of Creole spices, this dish delivers a soul-warming meal with every bite. Cooked in a savory blend of chicken broth, tomatoes, and seasonings like thyme, smoked paprika, and cayenne pepper, this one-pot wonder is both comforting and robust. Serve it over fluffy white rice, topped with fresh parsley and green onions for a vibrant finish. Perfect for a cozy family dinner or meal prep favorite, this recipe combines Southern charm with rich, home-cooked appeal.
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Recipe Information
Ingredients
- 2 cups dried black beans
- 12 ounces smoked sausage
- 1 large yellow onion
- 1 medium green bell pepper
- 2 pieces celery stalks
- 4 pieces garlic cloves
- 4 cups chicken broth
- 1 14-ounce can canned diced tomatoes
- 2 pieces bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 4 cups cooked white rice
- 0.25 cup chopped green onions
- 2 tablespoons chopped fresh parsley
Instructions
Rinse and sort the dried black beans to remove any debris. Place them in a large bowl, cover with water, and soak overnight. Drain and rinse before use.
Slice the smoked sausage into 1/4-inch pieces. Dice the yellow onion, green bell pepper, and celery stalks. Mince the garlic cloves.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sausage slices and cook until browned, about 5-7 minutes. Remove the sausage and set aside, leaving the rendered fat in the pot.
Add the diced onion, green bell pepper, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute.
Stir in the soaked and drained black beans, chicken broth, diced tomatoes (with their juices), bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the beans simmer for 1.5 hours, stirring occasionally. Check for doneness and add a bit more water or broth if the beans become too dry.
Return the browned sausage to the pot and cook for an additional 15 minutes to meld the flavors. Taste and adjust seasonings as necessary.
Remove the pot from heat and discard the bay leaves. Serve the Creole Black Beans N Sausage over cooked white rice.
Garnish with chopped green onions and parsley. Enjoy!
Nutrition Facts
Calories |
2995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 11362 mg | 494% | |
| Total Carbohydrate | 329.3 g | 120% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 32.7 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 637 mg | 49% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 4993 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
